Balsamic Vinaigrette
vegan ~ gluten-free ~ soy-free ~ dairy-free

Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

What’s new at Vegan Rescue?… Balsamic Vinaigrette and a Power Salad!

I love making my own salad dressing and vinaigrettes are the easiest. I’ll typically add Dijon mustard to my vinaigrettes but ran out this time. This recipe does not include it, but I do recommend it. Another plus to making homemade salad dressing is that you can swap and mix ingredients. This recipe uses agave, which can easily be swapped for honey.

This dressing is the perfect match for this chopped/shredded Power Salad that I made. But it also goes perfectly in wraps or even on top of some veggies. The salad was made with shredded Baby Spinach, Brussels Sprouts, Cabbage, Kale, Parsley and topped with Chickpeas, Sundried Tomatoes, and Sunflower Seeds. I always like shredding baby spinach, similar to how you julienne basil leaves. The baby spinach blends nicely when it is shredded rather than leaving the leaves whole. Also, I massaged the kale in this recipe with salt and balsamic vinegar. This Balsamic Vinaigrette is so simple and easy, a definite “go to” where you can swap ingredients. Enjoy!

**Check out Vegan Rescue on Instagram for a video of this awesome salad and dressing!

Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)

Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!

Power Salad
Baby Spinach
Brussels Sprouts
Red (Purple) Cabbage
Kale
Parsley
Chickpeas
Sundried Tomatoes
Sunflower Seeds